I can’t believe I waited so long to make these cookies. The recipe comes from an old book called City Cuisine, a cookbook by two chefs that later became famous as Too Hot Tamales: Susan Feniger and Mary Sue Milliken. If you google rum raisin oatmeal cookies, you will find plenty of recipes, but this was the first cookie recipe that I had seen that called for this technique. It really adds a tremendous dimension of flavor to soak the raisins in liquor before baking. Coconut and chocolate chips take these over top.
I replaced the butter in this recipe with safflower oil, although coconut oil would also be nice.
Rum Raisin Oatmeal Chip Cookies
These are adapted from a Rum Raisin Oatmeal cookie in City Cuisine. I added the chocolate chips and replaced the butter with oil and a little water.
soak the rum and raisins overnight (or you can warm them in a pot and then let them steep for a little while):
3/4 cup raisins
1/4 cup rum
In a medium mixing bowl stir well, let rest a few minutes, stir again:
5 ounces oil (if you want to use butter, use 6 ounces and reduce the liquid to 2 ounces)
3 ounces water or some other liquid, like almond milk or coconut milk
1 1/2 cups brown sugar (10.5 ounces)
1/2 cup sugar (3.5 ounces)
2 Tbl. molasses
In another bowl combine the dry ingredients:
2 1/2 cups flour (11.25 ounces)
1/2 tsp. baking powder
1/2 tsp. salt
1 cup unsweetened dried coconut
2 cups oats (5.5 ounces, 160 g.)
Add the dry ingredients to the wet ingredients, mix well to evenly combine, and then stir in the chocolate chips and rum raisins:
6 ounces chocolate chips
Bake at 350 degrees for about 15 minutes, or until golden. Makes about 4 dozen cookies.